Biscuits and Gravy Recipe

There’s something irresistibly comforting about a warm plate of biscuits and gravy—flaky, buttery biscuits smothered in a rich, peppery sausage gravy that clings to every bite. It’s the kind of dish that brings you straight back to lazy Sunday mornings, family brunches, or that cozy diner down the road where you always felt at home.

I created this recipe because I wanted to capture that feeling—simple, satisfying, and downright delicious. Whether you’re cooking for a crowd or just treating yourself, this dish offers a taste of Southern comfort that never disappoints. Keep reading, because once you learn how easy this is to make from scratch, you’ll never go back to the store-bought version.

Why I Love This Recipe

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You know a dish is special when it makes you stop mid-bite to appreciate the moment. Biscuits and gravy is that kind of recipe.

What makes this recipe shine is the perfect balance of textures and flavors: soft, flaky biscuits that melt in your mouth, paired with a creamy gravy bursting with savory sausage and black pepper. It’s humble food, but there’s nothing ordinary about how it makes you feel.

I love this recipe because it’s incredibly satisfying yet budget-friendly. You only need pantry staples and a bit of patience to pull it off. And once you master the technique, you’ll feel like a breakfast champion. It’s perfect for holiday brunches, lazy Saturdays, or even dinner on a chilly night.

This dish is all about comfort, and I promise, it’s worth every minute of your time.

Ingredients for Biscuits and Gravy

If you’ve never made biscuits and gravy from scratch, you’re in for a treat. The ingredient list is short, the flavors are big, and the result is deeply satisfying.

Let’s break it down into two parts: the biscuits and the gravy.

For the Biscuits:

• All-purpose flour – Your base for the perfect biscuit texture.
• Baking powder & baking soda – These give the biscuits their lift and tender crumb.
• Salt – Just enough to balance the flavors.
• Unsalted butter (cold) – The secret to flaky layers. Grate it or cube it, but keep it cold.
• Buttermilk (cold) – Adds tang and tenderness. No buttermilk? Don’t worry—see the substitutions below.

For the Sausage Gravy:

• Pork breakfast sausage – Choose one with seasoning, or go mild and add your own spices.
• All-purpose flour – Helps the gravy thicken.
• Whole milk – Creates that creamy consistency. You can also use 2% if you prefer.
• Salt & black pepper – Season generously. That pepper kick is a must.
• Butter (optional) – Adds richness, especially if the sausage is lean.

These ingredients work together to create layers of flavor—crisp, golden biscuit edges with soft interiors and a gravy that’s savory, peppery, and just the right amount of indulgent.

How Much Time Will You Need

From start to finish, you’ll need about 45 to 55 minutes to get this dish on the table.

• Prep Time: 15 minutes
• Baking Time for Biscuits: 12–15 minutes
• Gravy Cooking Time: 10–15 minutes

If you work efficiently, you can make the gravy while the biscuits are in the oven and serve everything hot and fresh.

How to Make This Biscuits and Gravy Recipe

This step-by-step guide will walk you through exactly how to make flaky homemade biscuits and creamy sausage gravy from scratch.

Take your time, follow each step carefully, and soon you’ll be plating up a Southern classic that rivals anything from your favorite diner.

Step 1: Prepare the Biscuit Dough

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Grate or cube your cold butter, then cut it into the flour using a pastry cutter or your fingertips. The mixture should resemble coarse crumbs.

Pour in the cold buttermilk and gently stir until the dough just comes together. Don’t overmix—this is the secret to soft, fluffy biscuits.

Turn the dough out onto a floured surface and gently press it into a rectangle. Fold it in half, then press again. Repeat this 3–4 times to create layers.

Pat the dough to about 1-inch thickness. Use a biscuit cutter or the rim of a glass to cut out circles, pressing straight down (don’t twist, or they won’t rise evenly).

Place the biscuits on your prepared baking sheet so they’re just touching. This helps them rise tall.

Brush the tops lightly with a little milk or melted butter for a golden finish.

Bake for 12–15 minutes, or until golden brown.

Step 2: Make the Sausage Gravy

While your biscuits are baking, heat a large skillet over medium heat.

Add the pork sausage and cook, breaking it up with a spoon until browned and fully cooked—about 6–8 minutes.

Sprinkle the flour evenly over the sausage. Stir to coat and cook for 1–2 minutes to remove the raw flour taste.

Gradually pour in the milk, stirring constantly to avoid lumps.

Simmer the mixture over medium-low heat, stirring frequently until it thickens—usually 5–7 minutes. If it gets too thick, add a splash more milk.

Season generously with salt and black pepper to taste. If desired, add a little butter at the end for extra richness.

Step 3: Assemble and Serve

Once the biscuits are baked and the gravy is hot and creamy, it’s time to serve.

Split a biscuit in half, place it on a plate, and spoon that glorious sausage gravy over the top. Serve immediately while everything’s warm and cozy.

Substitutions

Sometimes you don’t have exactly what a recipe calls for—but don’t worry. This dish is forgiving and easy to adapt.

No buttermilk?
Make your own by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes and use as directed.

Dairy-free option:
Use plant-based butter for the biscuits and unsweetened almond or oat milk for the gravy. Choose a dairy-free sausage or crumble tofu with seasonings for a meatless twist.

No sausage?
Ground turkey or beef works fine. Just be sure to season well. You can also use vegetarian sausage crumbles or mushrooms for a plant-based version.

Flour alternatives:
For gluten-free needs, use a 1:1 gluten-free flour blend for both the biscuits and the gravy thickener. The results are surprisingly close to the real thing.

Best Side Dishes for Biscuits and Gravy

To elevate your meal and round out the flavors, here are three excellent side dishes to serve with biscuits and gravy:

1. Scrambled Eggs
Creamy, soft-scrambled eggs make a protein-rich, comforting pairing.

2. Fresh Fruit Salad
Balance the richness of the gravy with something light and refreshing.

3. Roasted Breakfast Potatoes
Add a bit of crispy texture and savory depth to your breakfast spread.

Serving and Presentation Tips

Serving biscuits and gravy is all about creating that warm, inviting feeling that makes everyone want to dig in. Presentation doesn’t need to be fancy, but a few thoughtful touches can elevate the experience and make your meal feel special.

Start by splitting your biscuits so the layers are visible—this shows off that beautiful flakiness. Spoon the gravy generously over each half, letting it cascade over the edges for a rustic, hearty look.

Serve on a simple white plate or a classic ceramic dish to highlight the golden biscuits and creamy gravy. Garnish with a sprinkle of freshly cracked black pepper or a small pinch of chopped fresh herbs like parsley or chives to add a pop of color and a fresh aroma.

For a family-style brunch, consider serving the biscuits on a large wooden board alongside a bowl of gravy and a small dish of butter. This encourages everyone to customize their servings and adds a cozy, communal vibe to the meal.

Finally, pair with sturdy cutlery and cloth napkins for an inviting table setting that’s as comfortable as the food itself.

Tips and Tricks to Make This Recipe Even Better

The beauty of biscuits and gravy lies in its simplicity, but a few insider tips can take it from good to unforgettable.

Keep your butter and buttermilk cold: This is crucial for flaky, tender biscuits. Cold butter creates steam pockets during baking, which makes the biscuits rise beautifully.

Don’t overwork the dough: Handle it just enough to bring it together. Overmixing leads to tough biscuits.

Use quality sausage: The flavor of the gravy depends heavily on the sausage you choose. Opt for a freshly made breakfast sausage with good seasoning, or season your own if using plain ground pork.

Cook the gravy low and slow: After adding milk, simmer gently and stir often to avoid lumps and prevent scorching. This helps develop that smooth, creamy texture.

Season generously: Gravy can taste bland if under-seasoned. Add plenty of cracked black pepper and taste as you go.

Try layering flavors: For extra depth, sauté finely chopped onions or garlic with the sausage before adding flour. A pinch of cayenne or smoked paprika can add warmth.

Use a biscuit cutter that doesn’t twist: Press straight down to ensure biscuits rise evenly instead of getting compressed edges.

Serve immediately: Biscuits and gravy are best enjoyed fresh and hot. If needed, warm biscuits wrapped in foil and reheat gravy gently on low.

Common Mistakes to Avoid

Even simple recipes have their pitfalls. Avoid these common mistakes to make sure your biscuits and gravy turn out perfect every time.

Overmixing biscuit dough: This toughens the biscuits, making them dense and chewy instead of fluffy.

Using warm butter: Butter that isn’t cold won’t create flaky layers. Always chill your butter and buttermilk before mixing.

Not seasoning the gravy properly: Undersalting or under-peppering results in bland gravy. Taste frequently and adjust.

Pouring milk too quickly: Adding all the milk at once can cause lumps. Pour gradually while stirring constantly.

Overcooking the gravy: Boiling gravy too hard can cause it to break or become grainy. Keep it at a gentle simmer.

Cutting biscuits too close: If biscuits are spaced too far apart on the baking sheet, they won’t rise as tall. Place them close but not touching.

How to Store It

If you have leftovers (and sometimes that’s hard!), here’s how to store biscuits and gravy properly.

Biscuits are best stored separately from gravy. Wrap leftover biscuits tightly in plastic wrap or place in an airtight container and keep them at room temperature for up to 2 days, or freeze for up to 3 months.

Gravy should be cooled quickly, then transferred to an airtight container and refrigerated. It will keep for up to 3 days.

To reheat, warm biscuits in a 350°F oven for about 5–7 minutes until heated through. Gently reheat gravy on the stove over low heat, stirring frequently and adding a splash of milk if needed to loosen the texture.

Avoid microwaving gravy in large quantities at once to prevent uneven heating or separation.

FAQ

Can I make biscuits and gravy ahead of time?
You can prepare the biscuit dough a day ahead and refrigerate it, but bake fresh for best texture. Gravy can be made a few hours ahead and gently reheated.

What can I use instead of buttermilk?
Use regular milk with 1 tablespoon lemon juice or vinegar added per cup, left to sit for 5 minutes.

Is this recipe gluten-free?
Not as written, since it uses all-purpose flour. Substitute with a gluten-free flour blend for both biscuits and gravy to make it gluten-free.

Can I make this vegetarian?
Yes! Use plant-based sausage alternatives and vegetable broth with dairy or dairy substitutes for the gravy.

How do I make the gravy less thick or more thick?
To thin gravy, add more milk a little at a time. To thicken, simmer a bit longer or mix a small amount of flour with water and stir it in carefully.

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